Ingredients (serves 6-8):
- 1.5-2 kg beef brisket
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 250g mushrooms, quartered
- 500ml beef broth
- 250ml red wine (optional, for added depth)
- 400g canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Preparation:
Prepare the ingredients:
Preheat the oven to 160°C. Remove the beef brisket from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Sear the meat:
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef brisket on both sides for 4-5 minutes, until a nice brown crust forms. Remove the meat and set aside.
Sauté the vegetables:
In the same Dutch oven, sauté the onions until they are tender and lightly caramelized.